Ash cake, also known as Banh Gio, Banh Tro, or Nang Cake, is a delicious and traditional Vietnamese dish with roots in ancient culinary history. This cake has been passed down through generations and holds a special place in the hearts of many, especially during the Đoan Ngo Festival. In this article, we’ll explore the origin of ash cake, how it’s made, and why it continues to captivate the taste buds of both young and old.

What Is Ash Cake (Banh Gio)?

Ash cake, or Banh Gio, is a unique Vietnamese cake made from glutinous rice soaked in alkaline water, often sourced from plant ash. The soaking process imbues the rice with a special texture that makes it soft, chewy, and slightly translucent when cooked. Traditionally, ash cake is wrapped in dong leaves or bamboo leaves, adding a natural, fragrant element to the final product.

While the cake’s origins trace back to Guangdong, China, where it was known for its sweet and savory fillings, the Vietnamese version has evolved to become a filling-free treat that is best enjoyed with a dip in molasses.

The Origin of Ash Cake: From China to Vietnam

Ash cake originally hails from Guangdong, China, where it was prepared with both savory and sweet fillings. However, when this unique dish made its way to Vietnam, it underwent a transformation. The Vietnamese version of the cake was simplified to exclude fillings and instead focused on the purity of the glutinous rice and the distinct flavors added by the alkaline water and molasses.

The simplicity of the Vietnamese Banh Gio makes it a comforting and versatile food, suitable for various occasions, especially the Đoan Ngọ Festival. During this time, the cake is traditionally consumed to cleanse the body and aid digestion, according to ancient customs.

Ingredients for Making Traditional Ash Cake (Banh Gio)

To prepare the traditional ash cake, you will need the following ingredients:

• 500 grams of yellow sticky rice: The key ingredient, glutinous rice gives the cake its chewy and soft texture.
• 500 ml of ash water: The alkaline water used in soaking the rice, which imparts a unique color and texture to the cake. It can be purchased from markets or online stores.
• Dong leaves (or bamboo/banana leaves): Used to wrap the cake, dong leaves are the traditional choice, but other leaves can also work.
• Molasses: Used as a dip, molasses adds a rich sweetness to the cake.
• Salt: A pinch of salt adds flavor and enhances the cake’s taste.
• Bánh tie string: Used to secure the cake tightly while boiling.

Step-by-Step Guide to Making Traditional Ash Cake (Banh Gio)

Making traditional ash cake is not complicated, but it requires patience and attention to detail. Here’s how to make your own Banh Gio at home.

Step 1: Soak the Glutinous Rice

Start by washing the glutinous rice thoroughly to remove any dirt or impurities. Next, soak the rice in a mixture of 1 liter of water and 500 ml of ash water for about 22 hours. Occasionally squeeze the rice gently to check if it’s breaking apart; if so, it’s soaked enough. After soaking, rinse the rice with clean water and allow it to drain in a basket for a few hours. You can sprinkle a pinch of salt on the rice to enhance its flavor.

Step 2: Prepare the Leaves

Wash the dong leaves thoroughly and dry them. Remove any stems or veins from the leaves, as they can cause the leaves to break when wrapping the cake. Once prepared, place the leaves flat on a clean surface. The leaves will serve as the perfect vessel to hold the sticky rice and ensure even cooking.

Step 3: Wrap the Cake

Now it’s time to wrap the cake. Place a small amount of soaked rice (about two fingers thick) on the center of each leaf. Fold the edges of the leaves to enclose the rice, making sure to tuck in the ends and form a rectangular or triangular shape. Use the string to tie the package tightly, ensuring the rice stays in place while it boils. To avoid the cake floating during boiling, it’s helpful to place a heavy object on top of the cakes.

Step 4: Boil the Cake

Boil the wrapped cakes in a large pot of water, making sure the cakes are fully submerged. If the water level drops too low, add more boiling water. Boil the cakes for about 2-3 hours or until they are cooked through and the rice becomes soft and translucent.

Step 5: Prepare the Molasses Dip

While the cakes are boiling, you can prepare the molasses dip. In a pan, heat white sugar until it melts into an amber-colored syrup. Stir occasionally to ensure it doesn’t burn. Once it has thickened to a syrupy consistency, it’s ready to serve alongside the cakes.

The Finished Product: Soft, Chewy, and Sweet

Once your ash cakes are done, remove them from the boiling pot and let them cool slightly. The result is a chewy, soft cake that has absorbed the earthy flavors of the ash water and wrapped in fragrant leaves. The cake itself has a stunning amber color, thanks to the soaking process, and it feels refreshingly cool to the touch.

Dip your Banh Gio in the homemade molasses for an extra touch of sweetness, and enjoy the deep, rich flavor. The cake’s smooth texture combined with the molasses creates a perfect balance of sweetness and earthiness.

Why Ash Cake Remains a Vietnamese Favorite

Banh Gio, or ash cake, is not just a tasty treat; it’s a part of Vietnamese cultural heritage. The cake is often made during the Đoan Ngọ Festival, celebrated on the 5th day of the 5th lunar month, to cleanse the body and refresh the spirit. The tradition of making this cake connects people to their roots, and sharing it with family and friends is a cherished custom.

In addition to its symbolic meaning, ash cake is beloved for its simplicity and natural ingredients. The cake’s light and refreshing flavor, combined with the chewy texture, makes it a timeless snack that appeals to all ages.

Conclusion: The Timeless Charm of Ash Cake (Bánh Gio)

Whether you call it Banh Gio, Banh Tro, or Nang Cake, this traditional Vietnamese treat continues to captivate the hearts of many. Its origins in Guangdong, China, have evolved into a beloved Vietnamese dish, and its simplicity makes it a delightful and nostalgic food. The process of making ash cake, from soaking the glutinous rice in ash water to wrapping it in fragrant leaves, is as rewarding as the end result.

If you’ve never tried Banh Gio, it’s time to experience its soft, chewy texture and sweet molasses dip. Whether you’re making it for a special occasion or just craving a unique treat, this cake will bring a taste of Vietnamese tradition to your home. So gather your ingredients, follow the steps, and indulge in the timeless joy of making and eating Banh Gio.